Foil Packet Bluefish Recipes

Steps:

• set out 4 pieces heavy duty foil
• place 1 8 oz. piece of bluefish on each piece of foil
• liberally coat each piece of bluefish in mayonaise
• divide the fresh dill into 4 pieces and place on top of each piece of fish
• slice the lemon into 8 slices and squeeze two slices over each piece of fish. Lay the lemon slices on top of the dill after they have been squeezed.
• slice the butter into 8 pieces. top each lemon slice with a pat of butter.
• sprinkle all the fish pieces with a little Old bay seasoning.
• close up the foil around the fish to make a packet.
• place packets on a hot grill for 20-30 minutes until fish flakes with a fork and is thoroughly cooked.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
• Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
• Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.

Steps:

• Prepare a barbecue fire. Coals should burn down until they are covered with a white ash. Rinse and dry the bluefish. Tear off 2 pieces of aluminum foil large enough to wrap around the fish and seal it tightly. On 1 sheet of foil, place 1 of the bluefish fillets, skin-side-down. Layer sliced onion, green pepper, and tomato on top. Top with the second fillet, skin-side-up. Raise the sides of the foil and pour the salad dressing over the fish. Seal foil by crimping the edges together and wrap again with the second sheet of foil. Place the packet on the grill and cook for 20 minutes, turning once. Poke holes in foil with fork to let liquid escape and grill for another 5 minutes or so per side or until fish tests done. Remove from grill, open foil, and serve with lemon wedges.